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Dulce de Leche Flan
A silky baked custard set over caramel and topped with extra dulce de leche — Argentina's answer to crème caramel.
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15 minPrep🔥
1 hrCook🍽️
6Serves📊
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Ingredients
- 200g sugar
- 60ml water
- 4 eggs
- 1 can condensed milk
- 400ml whole milk
- 1 tsp vanilla
- 100g dulce de leche, plus extra to serve
Instructions
- Melt the sugar with water in a saucepan until deep amber; pour into the bottom of a flan tin.
- Whisk eggs, condensed milk, milk, vanilla and dulce de leche.
- Strain into the tin over the caramel.
- Place in a bain-marie and bake at 160C for 50-60 minutes until just set with a slight wobble.
- Cool fully, then chill overnight.
- Invert onto a plate; spoon extra dulce de leche over.
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Tara’s tips
- Bain-marie keeps the custard silky.
- Chill overnight for the easiest unmoulding.
Serving suggestions
- Best chilled.
Storage & reheating
Keeps 3 days in the fridge.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Make dulce de leche?
Boil a sealed can of condensed milk for 3 hours.
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